1 TABLESPOON LARD or EXTRA-VIRGIN OLIVE OIL
1/2 MEDIUM WHITE or RED ONION, chopped
2 GARLIC CLOVES, smashed
1 POUND BEANS OF YOUR CHOICE, soaked (page 21)
4 KEY LIMES, cut in half, for serving
FINELY CHOPPED WHITE or RED ONION, for serving
1/4 CUP CHOPPED FRESH CILANTRO for serving
In a stock pot, over medium heat, warm the lard.
Add the onion and garlic and sauté until soft and fragrant, about 10 minutes.
Add the beans and their soaking water. Add more cold water if needed to cover the beans by at least 1 inch.
Raise the heat to high, bring to a rapid boil, and cook for 5 minutes.
Reduce the heat so that the beans are barely simmering and cook, partially covered, until the beans are soft, about 1 to 1 1/2 hours.
Season the beans judiciously with salt, keeping in mind that it takes time for the beans to absorb the salt.
Ladle the beans into warmed bowls.
Diners top their servings with a squeeze of key lime, a spoonful of chopped onions, and a sprinkling of cilantro.